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Katerina 4.75 from 4 votes
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Strawberry Shortcake Cake – Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.
The classic flavors ofstrawberry shortcakein a, well, CAKE! Fluffy cake layers filled with whipped cream frosting and strawberry pie filling. Yah-ah-ah-mmm!
Hi, you guys! It’s Monday!! YAY! Hope you are having a greatstart to the week!
For some of you, this should be a short week since the holiday is only few days away. For that reason, I was thinking about doing something red white and blue for today, and I seem to have covered the red and white, however the blue remains unseen… Pretend that it’s there… in the forks, or somethin’…
You know, I’ve said this many-a-times before;I can’t decorate/frost/pretty-up a cake. Not only can I not decorate it, I also can’t cut it. I tried every trick in the book; I froze the cake, I used a hot knife, I set it at eye-level, and still, I got this. BUT, as they say, beauty is skin deep and don’t judge a book by its cover. That applies to mah cake, too.
STRAWBERRY SHORTCAKE CAKE
This Strawberry Shortcake Cakeis so, so, SOOOO GOOD! Swear, I fought with every inch of me not to go for a third slice. Two slices were demolished in less than 5 minutes. I’m not kidding. I can do cake. I eat it better than I bake it.
Also? I think I figured out the trick to cakes. Cake Flour. Yep. I know it looks obvious, I know, but it’s so much easier to just reach over for the all-purpose stuff. I mean, it’s called ALL-PURPOSE!! That means something, right?! See! Thanks for understanding.
I wasn’t sure about the filling, though… I thought about going down my old route and use maceratedstrawberries, just as I did here with the classic Strawberry Shortcakes, but something told me to just go for it and use-up a can of my guilty pleasure… Strawberry.Pie.Filling.
OH MY! Girls, boys… I CAN aaaaand I HAVE spooned an entire can of it straight into my mouth.
Side note: Thank you, treadmill, for being there for me. I ♥ U!
As daunting of a task as it seems to make your own cake, you really should. It’s super easy. Honestly. I mean, just turn on the mixer and throw things in the mixing bowl… it’s not complicated. Besides, I’m asking you to use a prepared filling… that’s big! But, it’s a holiday, so it’s okay to splurge a bit.
I also find that by throwing a ton of strawberries on top of the cake will take away from noticing the rest of the imperfections. 🙂
ENJOY!
MORE BERRY RECIPES
Roasted Berries Tart
Strawberry-Kiwi Fruit Popsicles
Ice Cream Filled Vanilla Cupcakes
Strawberry Shortcake Cake
Katerina | Diethood
Layers of moist, buttery cake filled with strawberry pie filling and whipped cream frosting.
4.75 from 4 votes
Rate this Recipe!
Servings : 12 to 14 servings
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Cooling Time 1 hour hr 20 minutes mins
Total Time 40 minutes mins
Ingredients
For the Cake
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3 tablespoons butter
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 3 large eggs at room temperature <---- very important
- 1-1/4 cups sugar
- 1 clamshell fresh strawberries , halved
For the Filling
- 1 can (21-oz.) Strawberry Pie Filling (I used Lucky Leaf)
For the Whipped Frosting
- 2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon pure vanilla extract
Instructions
Preheat oven to 350.
Set oven rack in the middle.
Lightly grease 2 (9-inch) springform cake pans with baking spray and set aside.
In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
Remove from heat and stir in vanilla and lemon juice. Set aside to cool.
In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
With the mixer on, slowly pour in the cooled milk mixture (I suggest stirring the milk mixture before adding to the mixer); mix until well incorporated.
Turn off mixer and gently fold in the flour mixture.
Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove from oven and set pans on a cooling rack.
Snap open the springform pans and turn our the cakes; let completely cool.
In the meantime, prepare the frosting.
In a mixing bowl, combine the whipping cream, powdered sugar and vanilla.
Cover and chill in the refrigerator for 30 minutes.
When chilled, beat the mixture until stiff peaks form.
When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
Spread half of the whipped frosting over 1 of the thinner cake layers.
Add the thin cake layer over the whipped frosting.
Spread the strawberry pie filling over the cake.
Top with the last cake layer.
Spread the rest of the whipped frosting over the cake.
Top with fresh strawberries.
Chill cake for 1 hour.
Serve.
Notes
b]RECIPE SOURCE: [DIETHOOD/b]
Cake Recipe heavily adapted from [Food Network
Nutrition
Serving: 1 slice | Calories: 248 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 11 g | Cholesterol: 104 mg | Sodium: 159 mg | Potassium: 87 mg | Fiber: 0 g | Sugar: 10 g | Vitamin A: 755 IU | Vitamin C: 1.3 mg | Calcium: 57 mg | Iron: 0.2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Cake, Dessert
Cuisine: American
Keyword: cake recipes, easter recipes, shortcakes, strawberries
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Categories:
- Desserts
- Holidays
